Foolproof Fudge Cut-Outs

1. 1

   Line a 13 x 9 x 2-inch pan with foil, extending foil over edge of pan.

2. 2

   Set aside.

3. 3

   In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.

4. 4

   Remove from heat; stir in walnuts, if desired, and vanilla.

5. 5

   Spread evenly in prepared pan. Refrigerate 2 hours or until firm.

6. 6

   Use foil to lift fudge out of pan.

7. 7

   Place on cutting board.

8. 8

   Peel off foil.

9. 9

   Cut into shapes with cookie cutters.

10. 10

    Store, tightly covered, in cool, dry place. Makes about 2 pounds of fudge.

No additional tips available.